Spinach, Feta & Tomato Loaf

This was a recipe I saw on Better Homes and Gardens that I modified a little.  Very tasty, and great to eat warm or cold. This is a vegetarian dish but some prosciutto, ham or bacon throughout would be a nice addition.

tomatofetaloaf

Ingredients
¾ cup extra virgin olive oil
1 large white onion, thinly sliced
3 cups baby spinach, washed
120g feta, crumbled
3/4 cup semi-dried tomatoes, drained, coarsely chopped
2 cups self-raising flour
1½ tsp fine salt
150g creme fraiche
4 eggs, beaten
¼ cup Parmesan cheese, grated

Making it
1. Preheat oven to 180°C. Grease a medium (21.5 x 11.5cm) loaf tin, then line base and sides with baking paper.
2. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Remove from heat. Stir in spinach and set aside until wilted. Add tomato, season with a little salt and pepper and allow to cool
3. Sift flour and fine salt into a large bowl. Stir in creme fraiche, eggs and remaining oil until smooth. Add onion mixture to flour mixture and stir with a wooden spoon gently to combine.
4. Add feta and gently combine. Spoon into prepared tin and smooth the surface. Bake for 35-40 minutes or until cooked when tested with a skewer.
5. Cool in tin for 30 minutes, then transfer to a wire rack to cool completely. Use a serrated knife to cut into slices, eat as is or serve with butter if desired

3 thoughts on “Spinach, Feta & Tomato Loaf

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